Spanish Cream

Ingredients

  • 1 quart whole milk
  • 4 eggs
  • 1 cup sugar
  • 2 packets Knox plain gelatin
  • dashes of salt
  • 1 teaspoon vanilla

Pour 1 quart milk over 2 envelopes of gelatin in a large saucepan and heat to lukewarm, about 5 minutes over low heat. Separate eggs. Whip yolks with electric beater, gradually adding sugar, until light lemon color. Then pour eggs and sugar into milk in pan. Turn heat up to medium high and stir c...

View full recipe at SpringPad

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